| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces spaghetti
- 1 cup frozen peas
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Coarsely ground black pepper
- 3/4 cup grated parmesan cheese (about 3 ounces), plus more for topping
- 1/2 cup grated pecorino Romano cheese (about 2 ounces), plus more for topping
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the peas during the last 4 minutes of cooking. Reserve 1 3/4 cups cooking water, then drain.
- Heat the butter and olive oil in a large skillet over medium-high heat. Add 1 cup of the reserved cooking water and 2 teaspoons pepper. Increase the heat to high and boil until the liquid is reduced by half, about 3 minutes.
- Add the pasta and peas to the skillet and simmer, tossing, until well coated. Remove from the heat and sprinkle with the parmesan, pecorino and parsley; toss until the cheese melts and the sauce is creamy, adding the remaining 3/4 cup cooking water as needed to loosen. Top each serving with more cheese.
Nutrition Facts
| Calories | 600 |
| Total Fat | 23 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 56 milligrams |
| Sodium | 656 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 6 grams |
| Protein | 24 grams |
| Sugar | 3 grams |
Reviews
Super easy, pretty tasty, and quick enough to make on a weeknight. One star docked because it felt like the pepper overpowered some of the more subtle flavors of the cheese. I think next time I’ll use 1 1/2 tsp instead of two. Also, made with gluten-free noodles and it came out totally fine!
Will make again my husband liked this dish a lot. Used the cheeses it called for and the taste was terrific. Follow the recipe and always taste to your liking
It was ok, but not great. I appreciate that the peas are there to add a little protein and a vegetable, so I felt good about making this for my family. The flavor was good, but not great. I’m sure this is because I wasn’t using the same quality cheeses or as much fat as restaurants use when making this dish. So it’s a healthy, easy make-at-home option, but not as flavorful as I expect cacio e pepe to be.